Pork Piccata
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Paula Deen's Christmas magazine 2008
| 1/2 c. | flour |
| 1/2 tsp. | salt |
| 1/4 tsp. | ground black pepper |
| 12 | pork cutlets, (about 2 1/2 lbs.) |
| 1/4 c. | olive oil, divided |
| 1/2 c. | dry white wine |
| 1 c. | chicken broth |
| 3/4 c. | seeded and chopped tomatoes |
| 2 Tb. | fresh lemon juice |
| 1 Tb. | chopped fresh parsley |
| 1 Tb. | capers |
| 1 (16 oz.) pkg. | orzo, cooked and kept warm |
In a shallow dish, combine flour, salt and pepper. Dredge pork cutlets in flour mixture. In a large nonstick skillet, heat 2 Tb. olive oil over medium-high heat. Add 6 pork cutlets to pan and cook, for 2 minutes per side, or until golden brown. Remove from pan, and set aside. Repeat procedure with remaining 2 Tb. oil and remaining 6 cutlets; remove from pan, and set aside.
Add wine to pan, and cook for 3 minutes, scraping pan with wooden spoon to remove browned bits. Stir in broth, tomatoes, juice, parsley, and capers. Cook for 5 minutes, or until sauce is slightly thickened. Return pork to pan, and cook for 3-4 minutes, or until hot. Serve pork over orzo.
Good side
Stir-Fried Snow Peas and Red Pepper: In a large skillet, heat 1 Tb. olive oil over medium-high heat. Add 1 minced clove of garlic and cook for 1 minute. Add 2 (8 oz.) pkg. fresh snow peas (trimmed) and 1/2 red bell pepper (cut into thin strips); cook, stirring frequently, for 3-4 minutes, or until desired degree of tenderness. Serve immediately.
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